This is an incredibly nutritious dinner that is simple to prepare, tastes delicious and is so beautiful! This recipe works wonderfully for a weeknight dinner, or as a tasty meal prepped protein option for lunches!
3 wild-caught Atlantic salmon filets
1/4 cup olive oil
4 garlic cloves, minced
Juice of 2 lemons
1/2 lemon thinly sliced
1/4 tsp sea salt
1/2 bunch of asparagus
2 tbs parsley, finely chopped
1) Prep Work
Wash the asparagus and trim 1-2 inches off the ends. Set aside. Thinly slice half a lemon and set aside. Finely chop about 2 tbs of parsley and set aside.
2) The Marinade
Mince the garlic and add it to a small bowl. Add the olive oil and the juice of two lemons with 1/4 tsp of sea salt. Mix together and set aside.
Add the salmon filets to a large Ziploc bag and pour the marinade mixture over the filets. Marinate in the refrigerator for about 30 minutes.
3) Bake the Salmon
Preheat the oven to 350°F a few minutes before the filets are done marinating. Remove the salmon filets from the marinade and evenly place them on a rimmed baking sheet skin side down. Place the thin slices of lemon evenly on top of the salmon filets.
Bake the salmon for about 15-20 minutes depending on the thickness of the salmon. The salmon will be tender and is done when it flakes easily with a fork and the internal temperature reads 130°F. (The FDA notes that well done salmon will read 145°F- continue baking if you prefer a more well done filet.)
4) Cook the Asparagus
About 5 minutes before the salmon is finished baking, add 4 tbs of olive oil in a large cast iron skillet over medium heat. Add the trimmed asparagus and a pinch of sea salt. Sauté for 5-6 minutes, turning frequently. Remove from heat and set aside.
5) Plate and Serve
Serve your salmon with the sautéed asparagus on the side. Top everything with chopped parsley, sea salt, black pepper and enjoy!
The salmon can be stored in the refrigerator in an airtight container for 2-3 days.
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